Gluten Free Deep Dish

Cinnamon Roll Cookies

Cinnamon Rolls and Cookies are my two all time favorite desserts. So, I thought why not bring the best of both worlds into one baked good. The crust is basically a sugar cookie which I then loaded up with a simplified pecan pie filling. Then I topped each baked delight with Cinnamon Coconut Cream Cheese Frosting. These deep dish cookies are sensational. They really do taste a ton like a moist cinnamon roll- but possibly even better.

For those of you that have in your possession my first book- (The Essential Gluten Free Baking Guide Part 1) this Coconut Cream Cheese Frosting recipe can be found in the frosting chapter. Just add 1/2 Tsp Cinnamon to the recipe) This recipe is extra special and its gluten/dairy/soy/nut/egg free - and I'm afraid I can't share it here. For the rest of you- Below I will provide a simple cinnamon coconut whipped cream recipe.

Every time that I post a recipe calling for Blanched Almond Flour I get asked at least 8-10 times if coconut flour can be used as a substitute. Sadly, the answer always is no. So, sorry guys its not going to work here. For more information on how coconut flour works- I cant help but recommend my new books. They explain how it (and 12 other flours work) in much more detail.

If you cant have almonds- I suggest you experiment with other nut/seeds flours here only. A fabulous selection can be found at Nuts.com

To make this recipe Sugar Free. I like to use Xylitol or Erythritol Crystals in the cookies. Xylitol tends to make cookies a little extra moist and the Erythritol Crystals sometimes dry baked goods out. So I have found if I do a 50/50 mix of the two, my baked goods turn out perfect. For the Pecan filling I use a combination of one of these granulated sugars + a little vanilla stevia from Nunatruals (and only from nunatruals) This product is really compliments the pecans flavor. If you are not strictly sugar free I highly recommend using Sucanat or Palm Sugar as they both have a lovely caramel flavor that will also compliment the Pecans.

(I recommend a Brown Sugar Sub. Here like Palm Sugar or Sucanat) You may also add a little maple syrup. (see note above for sugar free)

1 Tbs Oil or Melted Butter

3 Tbs Milk (any variety)

1 Tsp. Vanilla Extract

2 Tsp. Starch (ie. Tapioca, Arrowroot or Cornstarch)

1 Tsp. Cinnamon

pinch of salt

Instructions

Preheat oven to 325 degrees. Line 6 Muffin tins with cupcake liners OR get out 6 ramekins.

Make Cookie Dough. Combine all ingredients and mix with your hands until it becomes a thick dough. (It won't seem like its going to come together at first)

Press the dough into the cupcake liners or ramekins like you would a piecrust- leaving the centers empty.

Make the Pecan Filling. In a small saucepan combine all the filling ingredients. Stir over low heat until mixture becomes thick. Give it a taste test and adjust the sugar to your liking. (use as much or little as you would like). Once thick spoon the filling into the 6 prepared cookie cups.

Place in oven and bake 18-20 minutes until crust is lightly golden brown.

Make Frosting. Use recipe from the Essential Gluten Free Baking Guide Part 1 OR simply place a can of heavy coconut milk from thai kitchen into the fridge to chill. Once cold, open the can and remove the top cream portion. Mix it with a little powdered sugar or liquid sugar and 1/2 Tsp. Cinnamon. Place on top of cookies.

Notes

Homemade powdered sugar can be made with any variety of granulated sugar by running it through a coffee grinder or processing it in your blender.

A mini muffin pan could also be used here in which case you will end up with at least a dozen cookies. Baking time will need to be shortened- in this case also remove as soon as the crust becomes lightly golden. Make sure to always use cupcake liners as otherwise the cookies will stick to the pan.

I agree with Amber Shea – it’s like an extra sweet pecan tassie, which I love, and have never ever made. I always just relied on finding them once a year at holiday gatherings. Way too tempting otherwise. But, I might just have to try your version, sugar-free. I have some xylitol on order. I’ve not used it before, but I thought, “what the heck” and ordered some the other day.

I just made these and they are fabulous!! Thank you so much for this recipe! It is great to have grain and sugar free desserts! By the way I am loving the book too, it is the best gluten free book I have ever bought! I can’t wait for book 2 to arrive:)

I just received my copy in the mail today of yours and Iris’s book. I know this sounds strange, but I couldn’t put it down (I read it for an hour at my kitchen table when I should have been doing other things:) ! The scientific baker side of me longs for more books like yours out on the market. I often don’t make a recipe exactly like it comes- I tinker and substitute to fit my individual needs. The info you give on substitutions for each flour is so valuable for the gluten-free home-baker to know! Thank you both!

You might be able to get away with lowering the amount slightly. Though I don’t think you need to honestly., the cookies you see pictured were made with xylitol and the cookie crust itself really wasn’t too too sweet. If anything just don’t use too much sugar with the pecans mixture!

These are FOR REAL!!! OMG – made them today and can’t wait to share them with the family…if they should last that long! You are my hero! Everything I’ve made of yours turns out fabulous! Thank you so much for your time and efforts – they are greatly appreciated Love your book too!

Just made these (been meaning to for the past year!) – holy moly are they good! I may have put too much sweetener because they taste just like pecan pie – but wow, they taste like pecan pie and that is EXCITING and happy making. Thank you Brittany!!!!

Words can’t describe how delicious this was!!!! I never make anything new for a crowd unless i try the recipe out first but all your recipes have been so fabulous I didn’t have a doubt this would be! I made no changes and used coconut sugar with both the cookie and the topping and it’s heavenly!!! Two of my favourite things sugar cookies and pecan pie!!! You are fabulous!!!!

I make these often. They are my go-to recipe when people tell me that eating sugar/gluten-free is like eating cardboard. Many minds have been changed by these cookies! I like putting them in mini muffin cups (I chop the pecans) and I don’t use the topping. Thank you for this recipe!
Deb